1895 The Mixicologist (First Edition) by C F Lawlor

io 3

THE MIXICOLOGIST.

RECIPES FOR COOKING — BY — JOSEPH MAESTRANI,

( chef burnet house .) Green Sea Turtle Soup. (For 6 people.)

Place a pint of green turtle eut into pièces in a saucepan with two pints broth, add boquet, a glass of Maderia wine, a little red pepper, a tablespoonful sait, a little nutmeg, a teaspoonful Englisli sauce, and the same of Espagnol sauce. Boil for 20 min­ utes, and serve with sliced lemon, after removing boquet. Mock Turtle. To be prepared as for green turtle, substituting a piut of cooked calf’s head for the turtle.

Deviled Crabs. (For 1 dozen.)

Take 1 quart crab méat, season sait, pepper, and nutmeg, y2 tumbler Worcestershire sauce, put in pan, cook slowly, add a little cream sauce for thick- ening, cook half an hour, fill shells with prépara-